Love Chicken Schnitzel? So do we! If you're into Chicken Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Schnitzel
Crispy & juicy: Triple-coating seals in juices for perfect texture.
Simple to master: Straightforward process with satisfying, restaurant-quality results.
Crowd-pleasing comfort: Appeals to all ages and feels a bit fancy.
Fantastic leftovers: Makes brilliant next-day sandwiches that stay surprisingly crisp.
Ingredients & Tools
- 4 chicken breasts (about 150-180g each)
- 1 cup all-purpose flour
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 3 large eggs
- 2 tbsp whole milk or buttermilk
- 2 cups fine, dry breadcrumbs (panko works great too)
- 1 cup neutral oil (like sunflower or canola), for frying
- To taste fine sea salt and freshly ground black pepper
- For serving lemon wedges and fresh parsley
Tools: A large skillet, three shallow bowls, a rolling pin or heavy-bottomed pan, a meat mallet (if you have one), and a wire rack set over a baking sheet.
Notes: Quality breadcrumbs matter—dry, store-bought give the crispiest result. Don’t skip paprika for warmth and color.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound the chicken evenly. This is the single most important step for ensuring your schnitzel cooks quickly and evenly. An uneven piece will have some parts overcooked and dry while others are still raw.
- Get your station set up. You’ll have one hand for dry ingredients and one for wet to avoid clumpy, messy fingers. It’s a little trick that makes the breading process so much smoother.
- Use a neutral, high-heat oil. You want an oil with a high smoke point that won’t impart its own flavor. Sunflower, canola, or peanut oil are all perfect for getting that golden fry without burning.
- Don’t skip the resting time. Letting the breaded chicken rest for 5-10 minutes before frying helps the coating set and adhere better, preventing it from falling off in the pan.
How to Make Chicken Schnitzel
Step 1: First, prepare your chicken. Place one chicken breast between two sheets of plastic wrap or inside a large zip-top bag. Using a rolling pin, meat mallet, or even the bottom of a heavy skillet, gently pound the chicken until it’s an even ½ cm thickness. Be firm but controlled—you’re tenderizing it, not pulverizing it. Repeat with all the breasts, then season both sides generously with salt and pepper.
Step 2: Now, set up your breading station. You’ll need three shallow bowls. In the first, whisk together the flour, paprika, garlic powder, and a pinch of salt and pepper. In the second, whisk the eggs with the milk until they’re completely smooth and uniform. In the third bowl, place your breadcrumbs. Line them up in that order: flour, egg, breadcrumbs. This is your assembly line to crispy perfection.
Step 3: It’s time to bread! Take one pounded chicken breast and dredge it thoroughly in the seasoned flour, shaking off any excess. You want a light, even coating. Next, dip it into the egg mixture, letting the excess drip back into the bowl. Finally, press it firmly into the breadcrumbs, ensuring every bit of the surface is covered. Gently pat the crumbs on—don’t rub. Place the finished schnitzel on a clean plate or wire rack and repeat with the remaining chicken.
Step 4: Let the breaded chicken rest for about 5-10 minutes. This is a great time to heat your oil. Pour the oil into a large, heavy-bottomed skillet until it’s about 1-1.5 cm deep. Heat it over medium-high heat until it reaches 175°C (350°F). If you don’t have a thermometer, test it by dropping a small breadcrumb in—it should sizzle vigorously and turn golden within 30 seconds.
Step 5: Carefully place one or two schnitzels into the hot oil—don’t overcrowd the pan, or the temperature will drop. Fry for about 2-3 minutes per side, until the coating is a deep, golden brown and beautifully crisp. You’ll notice the sizzle will become a little quieter when the chicken is nearly done. Use tongs to flip them gently.
Step 6: As each schnitzel is done, transfer it to a wire rack set over a baking sheet instead of a paper towel-lined plate. This allows air to circulate all around, keeping the bottom from getting soggy from steam. Sprinkle immediately with a little extra salt while it’s hot. Let them rest for a couple of minutes before serving with lemon wedges and a sprinkle of fresh parsley.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a baking sheet, then transfer to freezer bags for up to 3 months.
- Reviving: Reheat in oven/toaster oven at 200°C (400°F) for 8–10 minutes or air fryer 4–5 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Creamy Potato Salad — The cool, creamy tang is the perfect counterpoint to the hot, crispy schnitzel. It’s a classic pairing for a reason.
- Buttered Spaetzle with Fresh Herbs — These soft German egg noodles soak up any juices and provide a lovely, soft texture alongside the crunch.
- A Simple Arugula Salad — A light salad with a lemony vinaigrette cuts through the richness and adds a fresh, peppery bite.
Drinks
- A Crisp German Pilsner — The clean, bitter hops and carbonation are fantastic for cutting through the fried food and cleansing the palate.
- Dry Riesling — A wine with a touch of sweetness and high acidity balances the savory, salty notes of the chicken beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and simple, letting the schnitzel shine.
Something Sweet
- Apple Strudel with Vanilla Sauce — A warm, spiced apple dessert feels like a natural, cozy progression after a savory German-inspired meal.
- Dark Chocolate Mousse — Something rich, dark, and not too sweet provides a sophisticated, smooth finish to the meal.
- Vanilla Ice Cream with Berry Compote — It’s a timeless, easy dessert that pleases everyone and feels light after a hearty main course.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken thin enough. If the chicken is too thick, the coating will burn long before the inside is cooked through. You’re aiming for a thin, even cutlet.
- Mistake: Using oil that isn’t hot enough. This is the number one reason for soggy, greasy schnitzel. The chicken should sizzle the moment it touches the oil, sealing the crust instantly.
Chicken Schnitzel
Learn how to make perfect Chicken Schnitzel with a crispy exterior and juicy interior. This easy recipe delivers restaurant-quality results at home. Get cooking now!
Ingredients
For the Ingredients
-
4 chicken breasts (about 150-180g each)
-
1 cup all-purpose flour
-
2 tsp sweet paprika
-
1 tsp garlic powder
-
3 large eggs
-
2 tbsp whole milk or buttermilk
-
2 cups fine, dry breadcrumbs (panko works great too)
-
1 cup neutral oil (like sunflower or canola, for frying)
-
fine sea salt and freshly ground black pepper (to taste)
-
lemon wedges and fresh parsley (for serving)
Instructions
-
First, prepare your chicken. Place one chicken breast between two sheets of plastic wrap or inside a large zip-top bag. Using a rolling pin, meat mallet, or even the bottom of a heavy skillet, gently pound the chicken until it’s an even ½ cm thickness. Be firm but controlled—you’re tenderizing it, not pulverizing it. Repeat with all the breasts, then season both sides generously with salt and pepper.01
-
Now, set up your breading station. You’ll need three shallow bowls. In the first, whisk together the flour, paprika, garlic powder, and a pinch of salt and pepper. In the second, whisk the eggs with the milk until they’re completely smooth and uniform. In the third bowl, place your breadcrumbs. Line them up in that order: flour, egg, breadcrumbs. This is your assembly line to crispy perfection.02
-
It’s time to bread! Take one pounded chicken breast and dredge it thoroughly in the seasoned flour, shaking off any excess. You want a light, even coating. Next, dip it into the egg mixture, letting the excess drip back into the bowl. Finally, press it firmly into the breadcrumbs, ensuring every bit of the surface is covered. Gently pat the crumbs on—don’t rub. Place the finished schnitzel on a clean plate or wire rack and repeat with the remaining chicken.03
-
Let the breaded chicken rest for about 5-10 minutes. This is a great time to heat your oil. Pour the oil into a large, heavy-bottomed skillet until it’s about 1-1.5 cm deep. Heat it over medium-high heat until it reaches 175°C (350°F). If you don’t have a thermometer, test it by dropping a small breadcrumb in—it should sizzle vigorously and turn golden within 30 seconds.04
-
Carefully place one or two schnitzels into the hot oil—don’t overcrowd the pan, or the temperature will drop. Fry for about 2-3 minutes per side, until the coating is a deep, golden brown and beautifully crisp. You’ll notice the sizzle will become a little quieter when the chicken is nearly done. Use tongs to flip them gently.05
-
As each schnitzel is done, transfer it to a wire rack set over a baking sheet instead of a paper towel-lined plate. This allows air to circulate all around, keeping the bottom from getting soggy from steam. Sprinkle immediately with a little extra salt while it’s hot. Let them rest for a couple of minutes before serving with lemon wedges and a sprinkle of fresh parsley.06
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